Category: Recipes

This cornbread is a real treat when you find yourself needing to clear out the fridge during cheese fare week. It needs 4 zucchini, one onion and a box of JIFFY cornbread. Then you add feta, cottage cheese and anything you have left. I’ve made it with Parmesan, Asiago, ricotta, yogurt and even cream cheese. Yumm!

ZYMAROPITA

Preheat oven to 375*

Grate 4 zucchini (I use a big food processor) and a pinch of salt. Let sit in a strainer to draw out the moisture.

Chop 1 Vidalia onion. Sautee onion in 2 T butter until transparent.

COMBINE:

1 box Jiffy Corn Bread/Muffin Mix

½ c cream of wheat,

1 stick softened butter

5 eggs

16 oz. small curd cottage cheese

8 oz. well crumbled feta cheese

½ c milk

(I will also add any grated hard cheese I have including asiago, Parmesan, or Romano.)

Drain and squeeze zucchini and add to transparent onions and sauté for a few more minutes to remove more moisture.

Add zucchini/onion mixture to other ingredients in bowl. Stir and put in greased 9×13 cake pan.

Bake for 40-50 minutes or until golden on top.

If you can wait, cool for 15 minutes. You can also serve at room temperature or cold. Any way you plate it, it’s delicious!

For the Lenten Season

The Prayer of St. Ephraim for the Lenten Season on a single card and in a pack of 10.

In a small saucepan simmer, after boil, 1 c long grain rice in 2 c water for 10 minutes or till liquid is absorbed.

In a larger pot warm 6 c milk (2%, skim or almond milk if you need a lenten dessert) with 1 c sugar and 1 t vanilla extract. Be careful not to scorch the milk. When rice is cooked and milk is warm, combine the two.

Continue cooking milk and rice over medium heat until rice is fully cooked and mixture has thickened, which should take another 40 minutes. STIR OFTEN!!

After 40 minutes whisk 1 T softened butter and 3 beaten egg yolks in a separate bowl. Do not add the egg mixture to the pudding until you temper it by slowly whisking it with 1/2 c of warm pudding. You can skip this step for a lenten recipe.

Add the tempered egg mixture to the pot of rice pudding.

Simmer another 2 minutes over medium heat.

Pour into individual serving bowls or a serving platter. Be sure to let the pudding cool to room temperature before you chill in the fridge or a film will form. You don’t want that.

When you are ready to serve, sprinkle with ground cinnamon.

Scoop out a portion and garnish with peach slices and homemade whipped cream. Yumm!!

Pour into a greased loaf pans and bake for 60 minutes or until toothpick comes out clean.

Or pour into lined cupcake trays and bake for 15 minutes.

If I need a quick cake, I pour the batter into a greased glass cake pan and bake for 30 minutes. I dust the top with cinnamon or powdered sugar for an added treat, but they are sweet enough that a topping really isn’t needed.

When I add walnuts, (my guys don’t like nuts) I like to add half walnuts on top so we can remember which ones have nuts and which don’t.

V’s CARDBOX

When you want them to remember what you wrote, write it on something they’ll keep.